With Super Bowl Sunday at the end of this week, today we're featuring a slider recipe that can be served as a hearty appetizer, or as a meal, with rotisserie chicken for ease. It's also a well loved flavor combination: Bacon Chicken Ranch Sliders.

The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:

Per 6 sliders (scale up for a crowd):

Bakery: 6 slider rolls

Dairy: 2 slices cheddar

Meat: 4 oz rotisserie or leftover chicken breast, 2 oz cooked bacon (6-8 slices)

Inside Aisles: 1/2 cup ranch dressing

This week we have a delayed kick off to 2025 with a bit of balance- bacon and ranch, but also chicken breast and veggies in a chicken bacon ranch salad.

Adding a bit of ranch to the chicken part way through cooking does give a nice finish to the dish, but if you have leftover chicken and want to swap that in, it's still going to be great. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Per 2 salads:

Meat: 8 oz chicken breast, 8 oz bacon (weights before cooking)

Produce: 4 cups lettuce (I used half green leaf, half romaine), 1/2 cup grape tomatoes, 1/3 cucumber, 1/2 avocado

Inside aisles: 1/3 cup ranch dressing of choice, and salt and pepper to taste for seasoning chicken

Got leftover meatloaf? Anne talks through making meatloaf sliders with them, complete with a quick homemade sauce if you don't have any of your glaze leftover. Want even less prep? Swap that glaze for your favorite bottle of BBQ sauce, which keeps the ingredients list short and sweet.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for every 4 sliders:

Cold: Leftover meatloaf (6 oz per 4 sliders), Butter (2 tbsp)

Inside Aisles: Slider rolls (inside or bakery sections), Fried onions, ketchup (sauce only), Apple Cider Vinegar (sauce only), Brown sugar (sauce only)

Spices: Garlic powder, Salt and Pepper (sauce only)

And if you need a classic meatloaf recipe, this is a good choice.

This week we are breaking out the crock pots!  And not a lot else, today Anne talks through a 3 ingredient dinner that's made with just ribs, an all in one seasoning, and your favorite sauce.  We also chat about some tips for browning your meat. 

Here is the full printable recipe for 3 Ingredient Ribs, but if you're putting together your grocery list here's what you'll need:

Pork back ribs, Old Bay seasoning, and BBQ sauce

Other recipes mentioned in this episode:

Crock pot mashed sweet potatoes and Roasted Sweet Potato Slices

If you want to make either of those as a side dish you'll need sweet potatoes, salt, butter or olive oil, cinnamon, and brown sugar.

This episode features a recipe developed by Melissa Williams from Persnickety Plates.

This Halloween, Anne talks through making Melissa’s breakfast pizza that makes a great way to mix up breakfast or enjoy breakfast for dinner.

The full printable recipe is linked above, but if you’re making your grocery list here’s what you’ll need:

Dairy/Cold: Two 8 oz packages crescent rolls/sheets, 6 eggs, 8 oz cheese

Other: Your favorite toppings (i.e. veggies, ham, bacon)

Seasonings: Salt and pepper

Also mentioned in this episode:

Dump and Go Crockpot Meals

Sides for quiche

Easy Halloween treats by Melissa:

Red Velvet “Raw Meat” Rice Krispies Treats

Crockpot Halloween Haystacks

Ghost Oreo Balls

Get to know Melissa better on her Instagram

In this episode Anne reviews what Sous Vide is and how to get started with it. Beginning sous vide cooks will love how juicy and tender any steak comes out with this method. Tri-tip is an often glossed over steak cut that shines in the value department.

The full printable recipe is linked above, but if you're putting together your grocery list here's what you'll need:

Meat: a 2-3 lb tri-tip steak (sometimes called a "roast" on the package because of the size)

Spices: Salt, black pepper, and garlic powder. Alternatively, your favorite steak rub.

Optional: Smoked salt, oil, butter.

Side dish recipes mentioned in this podcast include:

Air fryer zucchini and squash

Air fryer broccoli and cheese

Ready for an easy prep but decadent breakfast treat?  On this episode Anne talks through transforming store bought cinnamon roll dough into a dessert worthy breakfast: peach cobbler cinnamon rolls.  Just 6 ingredients including the rolls, it only takes a few minutes to prepare, and bakes in half the time of a traditional cobbler.

The full printable recipe is linked above, but if you're putting together your grocery list here's what you'll need:

Rolls: an 8 count of cinnamon roll dough

Fruit: 15 oz can peaches packed in juice

Dairy: 1/4 cup heavy cream and 4 tbsp butter

Baking: 1/2 cup flour and 1/4 cup brown sugar

It's fall ya'll!  Or at least, not summer, so let's make some soup!  In this episode Anne talks through making Chicken Potato Chowder in your slow cooker.  We also chat about common substiutions, as well as how to make it on the stove top if you prefer.

The full printable recipe is linked above, but if you're making your shopping list here's what you'll need:

Veggies: 2 pounds of potatoes, 1 large onion, a 15 oz can of corn, and an 8 oz bag of shredded carrots.

Seasonings: Garlic, salt, and pepper to taste

Liquids: 4 cups broth, and 2 cups milk- plus 3 tbsp of corn starch mixed into the milk.

Protein: 2 cups rotisserie or leftover chicken

Meltables: 8 oz cheddar and 1/2 cup sour cream

Plus whatever toppings you like, such as corn chips or shredded cheese.

When takeout sounds tempting but you know you should cook, this 5 ingredient pasta dish can help keep you out of the drive thru.

Instant Pot Pesto Chicken Pasta is made with pasta, pesto sauce, broth, leftover chicken, and parmesan cheese.  There's hardly any prep, but loads of flavor!  If you don't have an instant pot, Anne talks through making it on the stovetop as well. Plus a few easy changes to tailor this dish to your family.

This week on Easier Meals, we're making leftover pulled pork tacos!  A classic easy meal, there are so many more ways to make tacos than the traditional ground beef style.

Anne goes through how to make them, starting with shredded meat from last week's slow cooker pulled pork, we then add: brown sugar, chili powder, cumin, salt, and lime juice.  Just heat and serve with your favorite shells and toppings for a fresh take on leftovers!

In the very first episode of Easier Meals we are making Easy Crock Pot Pulled Pork!

Anne walks you through how to make this recipe with a bed of vegetables, how to make just the pork for a crowd, as well as what cuts work best and what to do if the roast you bought won't fit in the crock!

Serve it with vegetables, on sandwiches, or turn the leftovers into delcious taco fillling for a truly easy dinner.

Seasoning quantities as mentioned in the podcast for a 3 lb roast (so total for a sirloin, or per side for a large shoulder/rump):

• 1 tbsp apple cider vinegar (do not scale up)
• 1 tsp salt
• 1/2 tsp peper
• 1 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 2 tsp garlic powder
• 2 tbsp cinnamon
• 1/2 cup brown sugar

Anne talks through this one-pot chicken pasta dish that is similar to alfredo, but a smidge less indulgent. Creamy cheesy pasta is a kid-friendly food, and it's quick enough to make on busy weeknights.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 1 lb chicken breasts (boneless, skinless)

Dairy: 2/3 cup heavy cream, 4 oz parmesan cheese

Produce: 4 cloves garlic

Inside aisles: 8 oz short pasta like penne, 14 oz can chicken broth, 1 tbsp oil (for searing), salt and pepper to taste

Anne talks through making some no-rice chicken stuffed peppers with Mediterranean flavors. They can be made in the oven or slow cooker after a little prep, and the stuffing mixture could be made ahead to save time on a busy day. These are great with a simple tzatziki sauce that you can make yourself or pick up at your grocery if they carry one.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: 3 bell peppers, 1 lb roma tomatoes, 1/2 lb red onion, 1 lemon (for juice), 1/2 cucumber*

Meat: 8 oz leftover or rotisserie chicken breast

Dairy: 1/2 cup feta crumbles + more for garnish, 5 oz greek yogurt*

Seasonings: Olive oil, Salt, Pepper, Oregano, Thyme, Dill*

*starred ingredients are only for the tzatziki sauce

Pulled pork often makes a lot of leftovers, and you can only do sandwiches so many days before wanting a change of pace. Anne talks through using some in an easy pulled pork fried rice to mix up your leftover routine- especially if you have leftover rice from another meal too.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Cold: 1 cup leftover pulled pork, 2 cups leftover rice, 2 eggs, 6 oz (1.5 cups) frozen peas and carrots, 1 tsp garlic paste, 2 tbsp butter

Produce: 1 small onion

Seasonings: 2.5 tbsp soy sauce, 1/2 tsp sesame oil, 3/8 tsp salt, 1/8 tsp pepper

Anne talks through this toddler-friendly homemade oat bar that's lightly sweetened with maple syrup for a more mild flavor and sugar content than store-bought.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: 1 overripe banana

Cold: 2 eggs, 2 tbsp butter

Inside Aisles: 1 cup rolled oats, 1/3 cup flour, 1 tsp baking powder, 3 tbsp peanut butter, 2 tbsp maple syrup*

Spices: 1 tsp cinnamon, 1/2 tsp vanilla, 1/8 tsp salt

*maple syrup is sold in the inside aisles, but kept in your fridge once open

This week Anne goes through how to roast bell peppers in the air fryer or oven, so that you can make them yourself when you have some on hand you're not going to use up in their prime. Great in sandwiches or dishes like last week's mediterranean inspired orzo, they store great in the freezer for whenever you need them.

The step by step printable is linked above, but if you're making your grocery list all you need are red peppers! There's no other ingredients, we're keeping it super simple.

Anne talks through a low prep one pot dinner, baked chicken and orzo with pesto. Using jarred roasted red peppers and store bought pesto, this comes together quickly and is hands-off once you pop it in the oven.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 2 chicken breasts (approx 1 lb)

Dairy: 1/4 cup feta cheese

Inside aisles: 1 can chicken broth, 8 oz orzo pasta, 6 tbsp pesto, 1 roasted red pepper (half a jar)

Seasoning/oil: 1 tbsp avocado or canola oil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder

Anne talks through making your own homemade slow cooker Chex Mix, along with microwave instructions if you need a snack stat. For an after-school snack or football game food, the best part of homemade is being able to make a ratio that's perfect for your house.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Chex Mix: 3 cups wheat chex, 3 cups corn chex, 3 cups rice chex (yes, you can replace some cup-for-cup with your favorite mix-ins)

Dairy: 6 tbsp butter

Seasonings: 2 tbsp Worcestershire sauce, 1.5 tsp seasoned salt, 3/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper

This episode features a recipe developed by Chelsea Mae Plummer of Mae's Menu.

Anne talks through this easy homemade white cheddar mac and cheese with a sauce that you can put together while the pasta cooks. This creamy, cheesy pasta is a great kid-friendly comfort dish!

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: 2 cloves garlic

Dairy: 2 cups milk, 5.5 oz sharp white cheddar, 3 tbsp butter

Inside Aisles: 12 oz small pasta like elbow noodles, 2.5 tbsp flour, 1 tsp salt, pinch of nutmeg (optional)

Loved this recipe? Get to know Chelsea better on her Instagram.

Anne talks through this easy weeknight pasta that comes together in about 20 minutes. Perfect for a "meatless Monday" this spinach mushroom pasta is light on prep, especially if you buy your mushrooms already sliced.

The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: Mushrooms (16 oz, or 8 oz if prefer less), Fresh Spinach (10 oz bag), 1 medium onion, 4 cloves garlic

Dairy: 1/2 cup heavy cream, 2 oz parmesan (plus extra for garnish)

Inside Aisles: 8 oz short pasta like penne, 2 tbsp olive oil (plus more for pasta if it's done first to prevent sticking), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp Italian seasoning

Holiday baking can be loads of fun, but no-bake treats like Christmas rice krispie treats are often faster if you need something last minute to fill out a dessert spread or bring to a party. A little food coloring and themed toppings give the classic treat a festive touch!

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Inside Aisles: 6 cups Rice Krispies cereal, 10 oz mini marshmallows, 1/2 tsp vanilla, 1 tsp sprinkles, 1/4 cup holiday M&Ms, 2 oz red candy melts, and 10-20 drops green food coloring

Cold: 1/2 cup butter

Kitchen Consumables: Parchment paper, small zip-top bag (optional, for drizzling candy melts)

Anne talks through baking or air frying premade Salmon Pinwheels both as fast as possible on the pan, or wrapped in a tin foil packet to steam.

The nerdy temperature tables are in the full post linked above, but if you're making your grocery list all you'll need is:

Cold section: Refrigerated salmon pinwheels

Inside aisles: Cooking spray and/or aluminum foil

They're also great garnished with lemon wedges if you want to grab one. Hope you enjoy!

Anne talks through an easy set-and-forget casserole you can make in the crockpot or bake up in a classic casserole dish. The chicken broccoli potato casserole doesn't use "cream of" soup, so if no worries if you don't have any in your pantry.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 1.25 lb boneless skinless chicken breast

Produce: 1 lb broccoli, 1.5 lb gold potatoes

Dairy: 8 oz cheddar cheese, 1/2 cup sour cream

Inside aisles: 1 can chicken broth, 3 tablespoons corn starch (can reduce to 2 for oven cooking), 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tsp salt, 1 tsp pepper

This episode features a recipe developed by Deirdre of The Fiery Vegetarian.

This week Anne talks through making a homemade curry with coconut milk and spices for a flavorful sauce that's great on rice, naan, and more. The recipe uses chickpeas for a perfect Meatless Monday meal that happens to be vegan making it a win for anyone with dairy sensitivities. While mild as written, you can also amp up the heat if you want to.

The full written and printable recipe is linked above, but if you're making your grocery list or checking your pantry here's what you'll need:

Produce: 1 small onion, 4 garlic cloves, 1.5 inches fresh ginger, lemon for juice

Inside Aisles: 1 can coconut milk (13.5 oz/400 mL), 2 cups cooked chickpeas, 1/2 tbsp oil

Spices: Ground cinnamon, ground cloves, cumin seeds, ground turmeric, ground coriander, garam masala, sugar, salt, and black pepper

If you love this recipe and want to get to know Deirdre better, you can connect with her on Facebook or Instagram.

Anne talks through making a refresing berry focused smoothie that is perfect for the summer heat. A copycat of blueberry bliss from Tropical Smoothie, you can leave out the sugar if not trying to mimic the takeout taste.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for a 14-16 oz smoothie:

Fruit: 1 cup strawberries, 1/2 cup blueberries, 1/2 medium banana

Sugar: 2 tbsp sugar (turbinado for the closest takeout taste), 1 tsp honey

Ice: 1 cup (if fruit isn't frozen, as little as 1/4 cup if it is)

Summer is a time for easy, lazy, light lunches, like your favorite brand of frozen spring rolls. Anne talks through making them in the air fryer or oven so you can enjoy a crispy appetizer whenever the mood strikes.

The full printable instructions are linked above, but if you're making your grocery list all you'll need is your favorite frozen spring rolls, and a bottle of dipping sauce if there isn't some included with your chosen spring rolls.

Anne talks through making a quick light breakfast for when it's too hot to want anything else in the morning. The matcha is added last in this strawberry smoothie, and can be left out for littles who don't need the caffeine boost.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: 1 cup frozen strawberries, 1/2 a banana

Cold: 1 cup milk of choice, 1 cup ice

Inside Aisles: 1 tsp matcha powder, 1 tbsp maple syrup

Anne talks through caramelizing onions and mushrooms in a large skillet, a perfect summer cook out side. If you use cast iron you can even do it on the grill alongside the burgers or steaks you might want to have with them.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: 2.5 lb onions, 24 oz mushrooms, 4 cloves garlic

Dairy: 2 tbsp butter (or oil)

Inside aisles: 1/4 cup white wine (or a splash of vinegar + water), 1 tsp salt, 1/2 tsp pepper

This episode features a recipe developed by Prajakta Sukhatme of Profusion Curry.

Anne talks through making this easy and delicious pasta fresca- a vegetarian pasta dish with a balsamic cream sauce that's perfect for summer.

The full original instructions with photos are linked above, but if you're making your grocery list here's what you'll need:

Inside Aisles: 1 lb dry pasta, 1/2 cup balsamic vinegar, 2 tbsp olive oil, 2 tsp italian seasoning, salt & pepper to taste

Produce: 1 red onion, 8 oz mushrooms, 3-4 roma tomatoes, 2 cups spinach, 4 cloves garlic, and optionally fresh basil to garnish

Dairy: 1/4 cup heavy cream, and optionally parmesan cheese to garnish

Loved this recipe? Get to know Prajakta better on her Instagram.

It's getting too hot to turn on the oven, and come Thanksgiving freeing up some space in there is handy too. Anne talks through making a bone-in turkey breast in the crockpot with a honey maple glaze that you can get ready fast and then walk away from.

The printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: Turkey Breast (bone-in and about 6 pounds, defrost before cooking)

Glaze: 1/2 cup Maple syrup, 1/4 cup honey, 1 tbsp dijon mustard, 1 tsp balsamic vinegar, salt and pepper to taste

Anne talks through making a batch of homemade taco seasoning so you don't have to worry about running out of seasoning packets, and can customize it to your family's tastes.

The printable version is linked above, but if you're making your grocery list here's what Anne's base uses:

1/3 cup chili powder blend, 2.5 tbsp paprika, 2 tbsp sugar, 1 tbsp onion powder, 1 tbsp cumin, 2 tsp garlic powder, 1.5 tsp corn starch, 1 tsp salt

Stuffed pork loin looks fancy, but it doesn't have to be hard! Anne talks through slicing it open for a spiral stuffed look that is not only nice visually, but keeps the filling evenly distributed and less likely to spill out.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 3 lb boneless pork loin

Stuffing: 12 oz frozen spinach, 1/2 cup feta cheese

Seasoning: 4 cloves garlic, 1 tbsp salt, 1 tsp pepper, 1 tsp oil

We're almost at Mother's Day, so today Anne is talking through an extra easy meal. One that you prep by just discarding the cardboard and plastic packaging! We're going over how to properly heat- and reheat- the La Terra Fina Quiche. You'll find it in a two pack at Costco and single pack at other grocery stores.

If you want printable detailed instructions those are linked above, but if you're making your grocery list all you'll need is the quiche itself. For kitchen goods we'll use some aluminum foil if heating it in an air fryer or convection oven.

Anne talks through these super simple asian steak bites. You quickly marinate the steak with mushrooms in your favorite store bought asian inspired sauce. Then just cook on a sheet pan for a quick and easy dinner.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 1 lb steak bites

Produce: 8 oz mushrooms

Inside Aisles: 1/2 cup Gyoza sauce (look for soy sauce, rice vinegar, and sugar in the top 5 ingredients), 1 tbsp oil (if not in the top 3 ingredients of your chosen sauce)

Anne talks through this quick to prep garlic parmesan chicken legs, which are great for nights where you're busy but home since bone-in chicken does take some time to cook through.

The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need:

Meat: 2 lbs drumsticks

Dairy: 2 tbsp plain greek yogurt, 2 oz parmesan cheese

Produce: 4 cloves garlic

Inside aisles: 1 tbsp oil, 1 tsp salt and 1/2 tsp pepper

Anne talks through this super fast air fryer tilapia with a parmesan breadcrumb coating. Between a quick prep and quick cooking fish, this is a busy night meal for when you need to be eating in a hurry.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Seafood: 1 lb tilapia filets (or other white fish, but keep in mind thicker fish will take longer to cook)

Produce: Lemon (for 1 tbsp juice, bottled works too)

Dairy: 1/4 cup Parmesan cheese

Inside Aisles: 1/4 cup Breadcrumbs, 1/2 tsp Italian seasoning, 1/4 tsp each salt and pepper

Anne talks through making these Petco park-inspired nachos with tri tip, along with a simple 2 ingredient cheese sauce, sour cream, bbq sauce, and of course, nacho chips.

The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: green onions, any other toppings you like such as avocado

Dairy: 4 oz cheddar cheese, 1/4 cup milk (or swap both of these for premade cheese sauce), 1/4 cup sour cream

Meat: 6 oz leftover tri tip

Inside aisles: 6 oz tortilla chips, 1/4 cup bbq sauce

For Easter Monday, Anne talks through how to make these traditional Greek Easter cookies, that are perfect paired with tea or coffee. Fair warning, while the recipe isn't particularly challenging, rolling out and shaping the cookies by hand does take some time, so this recipe is more fun to make with family and friends.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Inside Aisles: 7 cups All purpose flour, 1+1/8 cup sugar, 3 tbsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 3/4 tsp vanilla, 1/4 cup Vegetable Oil, 1 tbsp Crisco (crisco can be substituted if need be)

Refrigerated: 2 sticks (8 oz) salted butter, 4 eggs

Produce: 1 Large Orange (zest, and 1/2 cup juice- you may need 2 oranges)

This episode features a recipe developed by pastry chef and cookbook author Kimberly Houston of Coach Chef Kim.

Anne talks through making these fun and easy bunny cinnamon rolls with just a can of refrigerator section dough and some fun decorations like sprinkles.

The full original instructions with photos are linked above, but if you're making your grocery list here's what you'll need:

Refrigerated: Grands-style (5/roll) package of cinnamon rolls

Inside aisles: decorations like spring sprinkles, mini m&ms, or candy eyes- whatever your family likes

Love this recipe? Get to know Coach Chef Kim better on her Tiktok or Instagram. Listening more your style? Check out her mindset podcast.

Anne talks through using up leftovers in these simple salmon spring rolls, along with cooking the salmon if you need to.

The printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Inside aisles: Spring Roll Wrappers (rice paper), Sweet Chili Sauce (or other favorite sauce)

Produce: Carrots, Cucumber, Spinach, Avocado

Meat: Leftover salmon (or bake fresh with sweet chili sauce and let cool)

Anne talks through assembling this fun fruit rainbow with a few cloud options including a simple 3-ingredient yogurt dip, plus how to make those berries last longer.

The printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Fruits:

Approximately 1 cup Strawberries, 2 Clementines, 1 Banana, 1/2 cup Green Grapes, 1/3 cup Blueberries, 1/4 cup Blackberries

Yogurt Dip "clouds":

5 oz greek yogurt, 1 tbsp honey, splash vanilla

Anne talks through making this easy honey soy pork tenderloin in the sous vide, but feel free to use this marinade with other cooking methods as well.

The printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 1 pork tenderloin (about 1 lb)

Marinade: Low sodium soy sauce (1/3 cup), honey (2 tbsp), black pepper (1/4 tsp), garlic (4 cloves)

Searing: 1 tbsp neutral oil

Single use items: Gallon ziplock, paper towels, aluminum foil

Ready for the holiday baking season? Today we talk through making a depression era family recipe that is perfect for the winter holidays- old fashioned ginger snaps!

The full printable recipe is linked above, and that page has step by step photos if you'd like visuals. If you're making your grocery list, here's what you'll need for them:

Baking aisle: All purpose flour (3 cups, spooned and leveled), Molasses (6 oz), Brown sugar (1/2 cup, packed), Granulated sugar (1/2 cup), Lard* (1/4 pound), Baking soda (1 tbsp)

Spices: Ground ginger (1.5 tbsp), Ground cinnamon (1 tbsp)

Plus: Room temperature water (1/4 cup)

*This is usually sold in a one pound brick near oils and sprays.

This episode features a recipe developed by cookbook author Marlynn Schotland of Urban Bliss Life.

Anne talks through making this easy shrimp lo mein with a simple 4 ingredient sauce that comes together faster than you can call in and pick up takeout.

The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 1/2-3/4 lb shrimp

Produce: 1 clove garlic, 1-2 green onions (optional), and 2 cups of your favorite vegetables, sliced thin (good options include baby corn, mushrooms, carrots, bell pepper, broccoli)

Inside aisles: Vegetable oil, hoisin sauce, soy sauce, sesame oil, ground ginger, and 2 ramen noodle packages (discard the seasoning packet)

Love this recipe? Get to know Marlynn better on her Instagram.

Anne talks through this dump and go slow cooker balsamic chicken that is fast to prep (no, we're not browning anything) and then ready at dinnertime.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: Chicken thighs, bone-in and skin-on

Produce: 1 onion, 8 oz white mushrooms (whole)

Inside Aisles: Balsamic vinegar, brown sugar, chicken broth (or water + concentrate)

Spices: Garlic powder, Italian seasoning, Salt & Pepper

Anne talks through this air fryer pork tenderloin, along with how to make it in the oven instead. With a 3 ingredient marinade (plus salt and pepper), this is fast to get marinating, and slicing before cooking makes it fast to cook too.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: Pork tenderloin

Inside aisles: Olive oil, Dijon mustard, Worcestershire sauce

Spices: Salt and Pepper

Anne talks through these easy Hasselback style potatoes that cook right in your slow cooker. Keep them on warm and serve with toppings for an easy baked potato bar at the Super Bowl, or eat them with almost any main entree for an easy side dish.

The printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: 6 small-medium russet potatoes (about 2 lbs)

Dairy: 1 stick (8 tbsp) butter

Spices: Garlic powder, salt, and pepper

For a baked potato bar you'll also want toppings to put out. Some favorites are bacon bits, cheddar cheese, sour cream, and chives. If you're serving other meats like chili or pulled pork those are great to place near the potato bar as well.

This episode features a recipe developed by personal and pastry Chef Molly Pisula at Vanilla Bean Cuisine.

Anne talks through making these light but satisfying tilapia foil packets with vegetables. If you're a fan of fish, easy prep, and minimal clean up, this dish is for you.

The full, printable recipe is linked above, but if you're making your grocery list here's what you'll need for 4 servings:

Meat: 4 tilapia fillets

Dairy: 4 tbsp butter

Produce: 1 large zucchini, 1 ear or 1 cup of corn, 2 lemons, 2 tbsp fresh basil

Inside Aisles: 1/4 cup white wine, salt and pepper to taste

Love this recipe? Get to know Molly better on her Instagram.

Anne talks through making this warm and cozy sausage potato casserole in the slow cooker, along with some common ingredient swaps you might want to make.

The printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: 14 oz Keilbasa (or other smoked sausage)

Frozen: 32 oz bag hash brown potatoes (diced not shredded)

Produce: 1 small onion

Dairy: 8 oz cheddar cheese, 2/3 cup sour cream

Pantry & Spices: 1 can chicken broth, 3 tbsp corn starch, 1 tbsp garlic powder, 1 tsp each salt & pepper

Leftover steak is great in a lot of dishes, but tacos might be the easiest. Anne talks through how to add seasoning and reheat it to get some tri tip tacos on the table fast.

The printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Meat: Tri Tip

Seasonings: Chili powder, cumin, and salt